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Nigella’s Chocolate Guinness Cake
From Stonesoup
serves 10-12
I wish I could take credit for inventing this wonderfully damp, luscious cake, but alas it wasn’t even an Irish person. You have to give Nigella credit for knowing a thing or two about good cakes.
One of the best things about this cake is that it looks like a pint of the black stuff with it’s wonderfully black crumb and creamy white topping.
I have made this with a block of dark chocolate chopped and stirred through the batter and it doesn’t really need the extra richness.
While the ingredient list is a little long, this cake is really simple to make, just melt the butter and Guinness together and then stir through the remaining ingredients.
1C Guinness
250g (8 1/2 oz) butter
75g (3oz) cocoa powder
400g (14oz) sugar
1/2 tub sour cream (150mL or 2/3C)
2 eggs
275g (9 1/2oz) flour
2t bicarb soda
for the topping:
450g (1lb) Philidelphia cream cheese, softened
150g (5oz) icing (powdered) sugar
1/2 tub sour cream (150mL or 2/3C)
Preheat oven to 180C or 350F (160C or 300F if fan forced). Line and grease a 24cm (9in) springform cake tin.
Place Guinness and butter in a saucepan and heat until melted. Stir through cocoa powder, sugar, sour cream and eggs until well combined. Add flour and soda and stir until just mixed in.
Pour into prepared cake tin and bake for 45mins – 1hour or until the top feels firm and springy and a skewer inserted in comes out clean.
Allow to cool in tin.
Whip together the topping ingredients in a food processor or by hand until smooth. Spread generously over the cake.
Add to my Old Favourite Recipes
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